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Before you call for service, review this list. It may save you time and expense. The list includes common occurrences that
are not the result of defective workmanship or materials in this appliance.
POSSIBLE CAUSE / SOLUTION
Poor installation. Place oven rack in center of oven. Place a level on the oven rack. Adjust
leveling legs at base of range until the oven rack is level.
Be sure floor is level and is strong and stable enough to adequately support range.
If floor is sagging or sloping, contact a carpenter to correct the situation.
Kitchen cabinet alignment may make range appear unlevel. Be sure cabinets are square
and have sufficient room for range clearance.
Cabinets not square or are built in too tightly. Contact builder or installer to make
appliance accessible.
Carpet interferes with range. Provide sufficient space so range can be lifted over carpet.
Incorrect control setting. Make sure the correct control is on for the surface element to
be used.
Lightweight or warped pans used. Use only flat, evenly balanced, medium or heavyweight
cookware. Flat pans heat better than warped pans. Cookware materials and weight of
the material affect heating. Heavy and medium-weight pans heat evenly. Because
lightweight pans heat unevenly, foods may burn easily.
No power to the appliance. Check steps under "Entire Appliance Does Not Operate" in
this Before You Call Checklist.
Incorrect control setting. Make sure the correct control is on for the surface element to
be used.
Element not making contact in block. Follow instructions under "Surface Elements and
Drip Bowls" in the Care & Cleaning section.
Make sure cord/plug is plugged tightly into outlet.
The time of day must first be set in order to operate the oven.
Service wiring is not complete. Contact your authorized Servicer for assistance.
Control(s) not set properly. Follow instructions under Setting Surface & Oven Controls.
Make sure oven door is opened to broil stop position.
Meat too close to the element. Reposition the rack to provide proper clearance between
the meat and the element. Preheat broil element for searing.
OCCURRENCE
Range is not level.
Cannot move appliance easily. Appliance
must be accessible for service.
Surface element too hot or not hot enough.
Surface element does not heat.
Entire appliance does not operate.
Oven smokes excessively during broiling.
Drip bowls are pitting or rusting.
Drip bowls turning color or distorted.
Poor baking results.
Flames inside oven or smoking from vent.
Foods with acids, such as tomatoes, if allowed to stand in/on bowls will cause corrosion.
Remove and wash drip bowls as soon as possible after a spillover
Normal environment. Houses along sea coast are exposed to salt air. Protect bowls as
much as possible from direct exposure to salt air.
Bottom surface of cookware extends beyond surface elements and touches cooktop
surface. This can cause high enough temperatures to discolor the drip bowls. DO NOT
use cookware of this type. Pan sizes should be matched to the size of the element.
Replacement bowls may be purchased from your authorized Servicer.
Many factors affect baking results. Make sure the proper rack position is used. Center
food in the oven and space pans to allow air to circulate. Allow the oven to preheat to
the set temperature before placing food in the oven. Try adjusting the recipe's
recommended temperature or baking time.
Your oven will most likely smoke after a spillover has occurred ... this is normal, especially
for high oven temperatures, pie spillovers or large amounts of grease on oven bottom.
Wipe up excessive spillovers immediately. For oven fire, see Setting Surface & Oven
Controls section in this Use & Care Manual.
Before You Call
Solutions to Common Problems
